I am convinced that a warm bagel with a thick schmear of cream cheese is one of the greater luxuries in life.
I have yet to have a bad cream cheese, but the veggie variety has always been a favorite of mine. I am liking this homemade veggie cream cheese as an easy way to clear out the vegetable odds and ends that seem to always be accumulating in our crisper drawer.
Spread on a warm everything bagel is my favorite way to eat this. It also is good on sandwiches, in wraps, and on bagel chips!
Veggie Cream Cheese
A delicious, homemade garden veggie cream cheese that’s perfect for using up any stragglers in your vegetable drawer. Spread on a bagel for breakfast, on a sandwich for lunch, or on bagel chips for a snack!Makes about 1 1/4 cups of cream cheese.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced carrot
- 1 tablespoon diced celery
- 1 green onion, sliced thin
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Combine all ingredients in a medium bowl. Adjust seasoning to taste.
Notes
This recipe is totally customizable! Feel free to use whatever veggies you have around with the basic formula of 1/3 – 1/2 cup veggies per block of cream cheese.
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